Venison shank

£16.75 / 700g


Organic venison shank, reared free-range on West Country farms and prepared in our butchery. A seasonal alternative to lamb shank, braise or roast it low and slow and you’ll be rewarded with rich, meltingly tender meat. For less traditional autumn comfort, cook venison shank in a fragrantly spiced tagine and serve with herby couscous. Serves 3-4.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order is just £15 to cover the cost of the packaging.

On flavour, health, welfare and sustainability grounds, eating venison can’t be beat
- Ben Watson

How to prepare

For a classic braised shank, fry diced onion, carrot and celery for 15 mins. Season the shank and brown in oil. Add the veg, crushed garlic, rosemary or thyme, juniper and bay. Add a glass of red wine and enough stock to cover the shank. Season and simmer or oven bake on a low heat (150˚C/Gas 2) for 2 ½-3 hours, until the meat falls off the bone. Reduce the sauce to serve.


Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.

Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.

Don't miss these...

Venison shank recipes

View all Venison shank recipes